One-Pan Butternut Squash and Chicken

Photographer Christopher Testani, Prop Stylist Audrey Davis, Food Stylist Margaret Dickey

Makes: 4 servings

Time: 20 Minutes

Ingredients

3 tablespoons olive oil, divided

1 pound boneless, skinless chicken thighs (4 thighs), cut into 1-in. pieces

1 12-oz. pkg. cubed (3/4-in.) butternut squash (2 1/2 cups)

1 8-oz. pkg. sliced cremini mushrooms (2 1/2 cups)

1 small yellow onion, chopped (1 1/4 cups)

2 garlic cloves, chopped (2 tsp.)

2 tablespoons water

12 ounces potato gnocchi (from 1 16-oz. pkg.)

1 cup low-sodium chicken broth

2 teaspoon chopped fresh sage

4 ounces baby spinach, roughly chopped (3 cups)

2 tablespoons refrigerated prepared pesto

2 teaspoons white wine vinegar

3/4 ounces Parmesan cheese, finely grated (about 1/4 cup)

Instructions

Step 1

Heat 1 tablespoon of the oil in a large skillet over medium-high. Add chicken; cook, stirring occasionally, until browned and cooked through, about 6 minutes. Transfer to a large bowl.

Step 2

Heat 1 tablespoon of the oil in skillet over medium-high. Add squash, mushrooms, onion, and garlic; cook, stirring occasionally, until just tender, 10 to 12 minutes. Add water, if needed, 1 tablespoon at a time, and stir to loosen browned bits from bottom of skillet. Transfer squash mixture to bowl with chicken.

Step 3

Heat remaining 1 tablespoon oil in skillet over medium-high. Add gnocchi and cook, stirring occasionally, until lightly browned, about 1 minute. Stir in broth, sage, and chicken mixture. Cover and reduce heat to medium. Cook until gnocchi is tender and most of liquid is absorbed, about 4 minutes. Stir in spinach, pesto, and vinegar; cook, stirring often, until spinach is wilted, about 1 minute. Sprinkle servings evenly with cheese.

Source: Health.com

Image: Christopher Testani

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